>> plantain leaves
>> good quality olive oil
>> mason jar
To make infused oil, fill a canning jar about half-way up with cut up fresh (clean and free of moisture) plantain leaves. Cover with about twice as much as your favourite carrier oil to the top of the jar. (Use olive oil if you want to use this in salads. If making this oil for salve-making then olive oil can be used or sweet almond oil can be used.) Make sure the leaves remain in the oil and do NOT come into contact with air.
Once leaves are in oil, let sit for about 4 to 6 weeks, shaking every three days or so. When the infusing time has passed, strain and store.
Plantain infused oil can be used on salads or better, it is a handy staple to keep around for making skin soothing salves, lotions, creams, soaps and such. It’s also excellent for using on dogs and cats to treat hot spots, flea bites, scrapes and minor skin irritations.
Shelf life of the strained, infused oil is around a year. Be sure to label your oil and include the date.
Wild Edibles in Recipe: Broadleaf Plantain
Wild Fungi in Recipe:
Edible Trees and Shrubs in Recipe:
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